1 lb. homemade or store-bought pizza dough, thawed if frozen, divided into 2 balls
8 oz. coarsely grated fontina (about 2 cups)
4 large eggs, at room temperature
1/2 oz. finely grated Parmigiano-Reggiano cheese (about 1/2 cup using a rasp grater)
2 Tbs. finely chopped cfhives
Instructions
Position racks in the upper and lower thirds of
the oven and heat the oven to 500°F. Lightly oil 2
heavy-duty 13x18-inch baking sheets.
Trim the woody ends from the asparagus. Remove the
tips and reserve. Very thinly slice the stalks on
a sharp diagonal. Combine the slices, tips, and
the onion in a bowl. Toss with the olive oil,
season generously with salt and pepper, and set
aside.
Dust a work surface with cornmeal. Roll or stretch
each ball of dough into a 10- to 11-inch round.
Transfer each round to a prepared baking sheet.
Scatter half of the fontina evenly over each round
and then top with the asparagus mixture. Bake,
rotating and switching positions of the pans
halfway through, until the crust is golden and the
asparagus has collapsed slightly, 10 to 12
minutes. (Some of the tips and edges may char,
which is fine.) Remove the pizzas from the oven
and crack two eggs on each. Return the pizzas to
the oven and bake until the egg whites are set but
the yolks are still runny), 2 to 4 minutes more.
Transfer the pizzas to a cutting board, and
sprinkle with the Parmigiano-Reggiano and chives.
Slice and serve, making sure everyone gets some
egg.
nutrition information (per serving)-
Calories (kcal)- 640; Fat (g)- fat g 31; Fat
Calories (kcal)- 280; Saturated Fat (g)- sat fat g
14; Protein (g)- protein g 34; Monounsaturated Fat
(g)- 11; Carbohydrates (g)- carbs g 58;
Polyunsaturated Fat (g)- 2.5; Sodium (mg)- sodium
mg 1450; Cholesterol (mg)- cholesterol mg 255;
Fiber (g)- fiber g 2;
Originally Submitted
7/5/2014
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